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Carrot Ginger Soup

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I want to paint my walls this color! Just looking at this soup will warm your insides. Serve it as a main course, or as an appetizer in a shot glass garnished with a curl of Parmesan. You can also try topping with a swirl of pesto or a dollop of crab meat.

120

Calories

7g

Fat

3g

Protein

6

Servings

Ingredients

2 Tbutter

1 Tolive oil

1 cdiced onion

1/2 cdiced celery

1/4 cminced ginger

1 Tminced garlic

1/2 lbcarrots (peeled and roughly chopped)

5 cvegetable or chicken stock

1 tsalt

1/2 tfreshly ground white pepper

1 bay leaf

1 cStonyfield Organic Low Fat Plain Yogurt

3 Tchopped chives (for garnish)

Nutrition Information:

Calories:

120

Calories from Fat:

60

Total Fat:

7g

Saturated Fat:

3g

Cholesterol:

10mg

Sodium:

670mg

Total Carbohydrate:

11g

Dietary Fiber:

2g

Sugars:

6g

Protein:

3g

Vitamin A:

130%

Vitamin C:

10%

Calcium:

8%

Iron:

2%

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Preparation:

Step 1

In a 4-quart stockpot over medium-high heat, add butter and oil. Once butter is melted add onions and celery. Cook until onions are translucent, about 3-4 minutes. Add ginger and garlic to the pot and cook for about 30 seconds. Add the carrots, stirring occasionally, until carrots are slightly caramelized, 7-8 minutes. Add stock, salt, pepper, and bay leaf bring to a boil, and then reduce heat to a simmer. Cook for 20-25 minutes until carrots are soft.

Step 2

Remove the stockpot from burner and take the bay leaf out. Using an immersion blender, purée soup. (You can also let soup cool and purée in a food process or blender.)

Step 3

Add more salt and pepper to taste. Stir in 3/4 cup yogurt. Return to burner and reheat over medium. Ladle into serving bowls and garnish with remaining yogurt and chopped chives.